If your goose isn’t cooked come Christmas, there is a cure. However, as good things take time (up to eight months in this case), it always pays to think ahead!
Thanks Scarecrow head chef, Damian Husted, for this handy little recipe.
• 4 wild duck breasts
• 300g raw sugar
• 300g sea salt (no iodine)
• 100g thyme
• 250g good red wine (remember, good wine = good food!)
Mix salt, sugar and thyme by hand to a semi-uniform consistency. Cover duck breasts with a thick layer of the cure and leave for 48 hours.
Wash duck breasts in wine and pat dry.
Age duck breasts up to eight months in a cool and dry environment, wrapped in either parchment paper or muslin cloth.
Serve with pickled carrots or beetroot and garnish with seasonal herbs.